Greek Salad Dressing Recipe

A good Greek salad dressing recipe may not sound life changing. But please trust me on this…it IS life changing. This is our very, very favorite seasoning mix. It makes the most divine and authentic Greek Pizzaria style dressing, but it’s also become our house seasoning blend. I keep both the ranch dressing seasoning mix, and this one in shaker jars on my counter.

And NOW that I’m Trim & Healthy, this Greek salad dressing recipe is even more awesome, since the spices themselves are fuel pull, and can be used with ANY type of meal. And, I also give a fat free Greek salad dressing recipe below in the printable that you can use with E and FP salads!

Plus, it’s completely healthy with no Mono-glutamic-nazi-parabens.

(Yee-haw!)

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The other great thing, is that this salad dressing doesn’t need to be refrigerated, so it’s perfect for picnics, camping, or covered dish meals.

So, what I’m really trying to say is that this is the most awesomely wonderful recipe on the whole planet, and you just have to try it, or your life will be ruined. OK?

Now, this might look like a whole bunch of spices, but it’s way worth your time to put together. For one thing, you probably have almost all of these spices in your cabinet right now. And for another, the recipe below makes almost 2 cups of (un-blended) spice mix.

Theoretically, this should last you a long time.

Having a big jar of Greek Dressing Mix makes it very convenient to mix up a batch of salad dressing when you discover that you’re out as the table is being set. Which is pretty much the only time that I discover that we’re out of something.

This spice blend is amazing...we use it to make dressing and also use it like a shake on Greek spice or rub. I love to make my dry dressing mixes in big batches, so I can quickly put a new batch together with one scoop of spices and some oil and vinegar. Another cool thing...this dressing doesn't need to be refrigerated, so it's great to take to picnics etc. This recipe yeilds over a cup of mix.

Author: Gwen

Recipe type: Condiments & Spice Blends

Cuisine: Greek

Ingredients

⅓ cup garlic powder

⅓ cup oregano

⅓ cup basil

¼ cup onion powder

¼ cup sea salt *or* 2-3 tablespoons of regular salt

¼ cup pepper

1 tablespoon sugar (optional-can omit or use a dash of NuNaturals Stevia extract)

Instructions

Mix together in a jar...it makes a little over a cup.

Optional: Dump spices into the blender, and blend to a powdered mix.

This makes the flavors 'meld' faster when you mix it.

To Make Greek Salad Dressing: Blend-

One half cup olive oil

One quarter cup each of red wine vinegar and balsamic vinegar.

One teaspoon each of Dijon style mustard and lemon juice, and 2 tablespoons of your spice mix. Shake shake shake.

Or, if you’ve got a Good Seasoning glass cruet...

just follow the lines on the bottle like so-

add 1 T of the Greek spice blend

fill to vinegar line use half balsamic and half red wine vinegar

fill to water line

add 1 t. of lemon juice

½ t. dijon mustard

fill to oil line with olive oil.Shake, shake, shake!

If you plan on taking it to a picnic, you can marinate the olives, onions, tomatoes and feta in the dressing overnight, and then add it to the greens at the last minute. Yum!

To Make Fat Free (FP style) Greek Salad Dressing: Blend-

In a glass jar ¾ cup water and ¼ t. gluccomannan powder...shaking lightly over the surface while blending for no lumps.

Add one quarter cup each of red wine vinegar and balsamic vinegar.

Next, add one teaspoon each of Dijon style mustard and lemon juice, and only 2 teaspoons of your spice mix. Leaving out the oil really brings out the spiciness.Shake shake shake.Taste and adjust seasonings to your preference.

Gwen, WOW! I did not think that a salad dressing/seasoning mix could be so great!!! You were right this is a life changer. I love your sight I am on it all the time, am a subscriber! THMer for almost four months. Thank you so much for your blog!

LOVE this and foccacia recipes! Have not made pizza yet. The only unusual thing I’ve noticed is, whatever I make is difficult to cut through the bottom crust. I have baked bread for 30+ years and never had this happen…but I never used a pizza stone or a 450′ oven. Should I spray or not spray the paper with oil? Do you have any recommendations?